Falafel Tikki

          Falafel is a very popular Middle Eastern snack which is basically deep fried chickpea dumplings. They can be relished as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini / olive oil. However, I gave a slight twist to this classic dish by giving the falafel mix a flat tikki shape and shallow frying them. 

          This is a very simple, healthy and a nutritious snack that is quite wholesome and a meal on the go. You can also enjoy them with any homemade chutney. They can be wrapped in parathas with your favorite toppings and sauces, a la Indian style. This is a great party recipe that you need to try out. So check out the step by step pictorial recipe of this fusion delicacy. 

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup parsley leaves
• 1/2 cup mint leaves
• 2-3 garlic cloves 
• 2 green chilies
• 1/2 tsp. salt or to taste 
• 1 tsp. coriander-cumin powder
• 1 tsp. lime juice
• 1/3 cup dry roasted oats
• 2-3 tbsp. roasted chickpea flour (opt)
• 1 tbsp. sesame seeds
• oil to shallow fry 

         Blend chickpeas with parsley, mint, green chilies and garlic in a mixer grinder with very little water into a slightly coarse paste.

          Mix with rest of the ingredients (except oil) and form into tikkis of any shape. Refrigerate for a couple of minutes. 

          Heat oil in a pan / tawa and shallow fry them in batches till golden in colour on both sides. 

          Drain on a kitchen towel and serve as an appetizer with tomato sauce or any chutney of your choice. 

                    Blend chickpeas with parsley, mint, green chilies & garlic with very little                                            water into a slightly coarse paste. 

                                  Mix with rest of ingredients (except oil).

                           Form into tikkis of any shape. Refrigerate for a couple of minutes. 

                        Heat oil in a pan and shallow fry them in batches till golden in colour 

                        on both sides. 

                              Drain on a kitchen towel.

Serve as an appetizer with tomato sauce or any chutney of your choice. 

Chickpea & Pumpkin Soup with Corn & Green Peas

          A bowl of piping hot soup is always welcome on a cold winter night and is just what you need to keep you warm from inside. So come lets enjoy this yummy and hearty soup with the goodness of some veggies like pumpkin, corn, green peas and boiled chickpeas. This one-pot wonder is both nutritious and healthy, loaded with fiber and proteins. 

• 1 cup chickpea (kabuli chana), boiled
• 1 cup pumpkin, chopped
• 1/2 cup corn 
• 1/2 cup green peas
• 2 tbsp. olive oil
• 2 bay leaves
• 1" cinnamon stick
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/4 tsp. pepper powder
• 1/4 tsp. dried oregano
• 2 cups stock 
• 1 tbsp. coriander leaves, chopped 

          Heat 1 tbsp. oil in a pan and sauté the pumpkin till it is tender. Drain and keep aside. Heat remaining oil and temper with cinnamon and bay leaves.

          Add the garlic and onion and stir fry till it turns translucent. Now add the stock and bring it to a boil.

          Now add the boiled chickpeas, cooked pumpkin, corn peas, salt and pepper powder. Simmer on a low flame and coarsely crush the contents with the ladle. 

          When done, switch off the lame and transfer to individual serving bowls. Serve, garnished with oregano and coriander leaves. 
          



Note - I have used frozen corn and green peas. If using fresh ones, you can parboil them before adding them to the boiling stock.